{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T17:40:53Z","timestamp":1792431653022,"version":"4.5.0"},"reference-count":25,"publisher":"Wiley","license":[{"start":{"date-parts":[[2023,12,31]],"date-time":"2023-12-31T00:00:00Z","timestamp":1703980800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000200","name":"United States Agency for International Development","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000200","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2023,12,31]]},"abstract":"<jats:p>A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a \u201ccompletely randomised block design\u201d (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.<\/jats:p>","DOI":"10.1155\/2023\/5575291","type":"journal-article","created":{"date-parts":[[2023,12,31]],"date-time":"2023-12-31T17:35:09Z","timestamp":1704044109000},"page":"1-8","source":"Crossref","is-referenced-by-count":4,"title":["Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties"],"prefix":"10.1155","volume":"2023","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6867-0842","authenticated-orcid":true,"given":"Victor","family":"Munkhuwa","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kingsley","family":"Masamba","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William","family":"Kasapila","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","reference":[{"key":"1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.12396"},{"key":"2","doi-asserted-by":"publisher","DOI":"10.1201\/9781420027228"},{"key":"3","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-62703-203-2_17"},{"key":"4","volume-title":"Malawi Micronutrient Survey Key Indicators Report 2015-16","author":"National Statistics Office","year":"2016"},{"key":"5","volume-title":"Nutrition Landscape Information System (NLIS) Country Profile Indicators: Interpretation Guide","author":"World Health Organization","year":"2010"},{"key":"6","volume-title":"Maize Research Commodity Unit","author":"Department of Agriculture and Research Services","year":"2016"},{"issue":"2","key":"7","doi-asserted-by":"crossref","first-page":"11893","DOI":"10.18697\/ajfand.78.HarvestPlus04","article-title":"Micronutrient (provitamin-A and iron\/zinc) retention in biofortified crops","volume":"17","author":"A. Bechoff","year":"2017","journal-title":"African Journal of Food, Agriculture, Nutrition and Development"},{"key":"8","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(00)00085-6"},{"key":"9","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2006.07.002"},{"key":"10","volume-title":"HarvestPlus Handbook for Carotenoid Analysis","author":"D. B. Rodriguez-Amaya","year":"2004"},{"key":"11","doi-asserted-by":"publisher","DOI":"10.1021\/jf60202a021"},{"key":"12","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-011-0559-x"},{"key":"13","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012672690-9\/50011-1"},{"key":"14","doi-asserted-by":"publisher","DOI":"10.31989\/ffhd.v8i7.524"},{"key":"15","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.05.056"},{"key":"16","doi-asserted-by":"publisher","DOI":"10.1080\/23311932.2015.1109171"},{"key":"17","first-page":"1187","article-title":"Effects of domestic processing on trypsin inhibitor, phytic, acid, tannins and in vitro protein digestibility of three Sorghum varieties","volume":"9","author":"M. A. Osman","year":"2013","journal-title":"International Journal of Agricultural Technology"},{"key":"18","doi-asserted-by":"publisher","DOI":"10.1007\/s10570-014-0435-8"},{"key":"19","doi-asserted-by":"publisher","DOI":"10.1021\/jf071815v"},{"key":"20","doi-asserted-by":"publisher","DOI":"10.1080\/16070658.2014.11734512"},{"key":"21","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodpol.2007.12.003"},{"key":"22","doi-asserted-by":"publisher","DOI":"10.3390\/foods9121909"},{"key":"23","doi-asserted-by":"publisher","DOI":"10.35196\/rfm.2006.Especial_2.135"},{"key":"24","doi-asserted-by":"publisher","DOI":"10.1080\/16070658.2011.11734386"},{"key":"25","doi-asserted-by":"publisher","DOI":"10.5281\/zenodo.7180722"}],"container-title":["International Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2023\/5575291.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2023\/5575291.xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2023\/5575291.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,12,31]],"date-time":"2023-12-31T17:35:16Z","timestamp":1704044116000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.hindawi.com\/journals\/ijfs\/2023\/5575291\/"}},"subtitle":[],"editor":[{"given":"Adadi","family":"Parise","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2023,12,31]]},"references-count":25,"alternative-id":["5575291","5575291"],"URL":"https:\/\/doi.org\/10.1155\/2023\/5575291","relation":{},"ISSN":["2314-5765","2356-7015"],"issn-type":[{"value":"2314-5765","type":"electronic"},{"value":"2356-7015","type":"print"}],"subject":[],"published":{"date-parts":[[2023,12,31]]}}}